- 1/2 cup dill relish (or 4 whole pickles)
- 2 jalapenos (remove seeds and chop)
- 2 mini red sweet peppers
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 dates
- 1 tbsp white wine vinegar
- 2 garlic cloves
- 2 lb ground beef (90/10%)
- 1 tsp garlic powder
- 2 tbsp coconut aminos
- 1 large egg
- 2 tbsp tapioca flour
- 1 tsp salt
- 1/3 cup onions (chopped)
- 1 tsp pepper
- 1 1/2 tsp pink himalayan salt
- 1 cup coconut oil (½ cup for each step)
- 3 large green plantains
- Lightly oil grill/pan over medium heat.
- Whisk the egg in a bowl & add chopped onions, salt, pepper, and garlic powder.
- Crumble in beef and add the coconut aminos. Mix together.
- Gently shape (don’t firmly press) mixture into small slider patties about ¾ inch thick. Place burgers on the grill/pan. Cook for about 5 minutes per side.
- Transfer the relish to a serving bowl. Will stay good in the fridge for up to 2 weeks.
- Peel the plantains and cut into 1 inch thick chunks.
- Heat the ½ cup of the coconut oil in a large skillet. Place the plantains in the oil and fry on both sides, about 4 minutes per side.
- Remove the plantains from the pan. Add one plantain slice at a time in between two pieces of parchment paper. Use a flat surface to press down and and flatten the plantains.
- Return the flattened plantains to the other 1/2 cup of coconut oil and fry 1 minute on each side. Sprinkle with salt.
- Remove the seeds from the jalapenos so the relish isn’t too hot. Add them to a food processors.
- To the jalapenos, add in the dill relish (make sure no added sugar) and the remaining ingredients. Turn the food processor on and blend together until finely chopped.
- Place one flattened plantain to a plate and add a burger patty and top with the jalapeno relish and mustard. Top with another flattened plantain and garnish with freshly cut jalapenos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Dish